I tested this recipe, created by apartmentcooker, a recent culinary grad, as an Editors' Pick for food52. While I typically follow these recipes to the letter, this time I subbed ground turkey, used an Italian seasoning blend with rosemary, sage, marjoram, oregano and basil instead of plain dried oregano, and deglazed the meatball pan with white wine and added the bits to the tomato sauce. I did all this because it was what I had, or could easily find, and because my tomato sauces usually taste bland (yes, I know, I'm Italian, but apparently I didn't inherit THAT gene).

I also altered the method slightly, using a great trick from Giada DeLaurentiis, which is to mix all the meatball ingredients thoroughly before adding the meat, which helps assure the end result is tender and soft.

No matter, this recipe would be terrific as written. The meatballs are intensely flavorful, the sauce turned out perfectly and the fresh mozzarella adds a silky, luxurious touch.

This isn't a quick cooking meal, but it won't take you all afternoon, either. And, it's versatile -- my daughter ate the leftover meatballs and sauce for dinner the next night. I think it's a great dish for casual entertaining -- say, a football party, or a group of teens, especially since you can make the meatballs and sauce in advance.

I've become a fan of apartmentcooker's style. I recently tested her amazing Leek, Prosciutto and Egg pizza, and find she has a knack for taking seemingly simple comfort food and making it shine. Check her out and give her recipes a try.

About Me

Welcome to Fresh Eats, a food journal dedicated to cooking real, seasonal foods in a fun, accessible way for busy, overscheduled home cooks.
I'm a food writer, mom of three, avid cook, exercise enthusiast and bookworm. By day, I'm an executive speechwriter and event planner working at GM.